How To make Molasses Oatmeal Cookies
3/4 c Golden crisco shortening
1 1/4 c Firmly-packed brown sugar
1 Egg
1/3 c Milk
1 tb Molasses
1 1/2 ts Vanilla
3 c Quick oats; uncooked
1 c All-purpose flour
1 1/2 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cloves
1 c Coarsely-chopped pecans
1/2 c Raisins
1/4 c Semi-sweet chocolate chips
1. Preheat oven to 375F (190C). Grease baking sheet with
shortening. Place sheets of foil on countertop for cooling cookies. 2. Combine shortening, brown sugar, egg, milk, molasses
and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, cinnamon, baking soda, salt and
ground cloves. Mix into creamed mixture at low speed just until blended. Stir in pecans and raisins. 4. Form dough into 1-inch (2.5 cm) balls. Place 2 inches
(5 cm) apart on prepared baking sheet. 5. Bake one sheet at a time at 375F (190C) for 10 to 12
minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. Place chocolate chips in small resealable plastic bag.
Microwave 30 seconds at 100% (HIGH) power. Knead bag. Repeat if necessary. Cut corner off bag. Drizzle melted chocolate over cookies. Makes: About 2-1/2 dozen cookies -----
How To make Molasses Oatmeal Cookies's Videos
Chewy Molasses Cookies - Recipe Video
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Thick, chewy, cakes cookies with a wonderful taste of molasses and ginger.
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Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies have a touch of cinnamon and JUST the right amount of sweetness from the raisins. This classic cookie is a must make!
RECIPE:
Homemade oatmeal raisin cookies are so much better than ANY store-bought version. Even if you’re not a raisin fan they’re still amazing. Baking those raisins really wakes the flavor up and complements the oats, cinnamon, and brown sugar.
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Oatmeal Raisin Cookies with blackstrap molasses 4K
A how-to video on oatmeal raisin cookies with blackstrap molasses.
Very tasty and healthy! Fragrant oatmeal cookies with coconut oil. #474
The cookies are very tender, fragrant, just melt in your mouth. Quick and easy recipe, highly recommended!
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***
Servings: 12 pieces.
Ingredients:
- 1 egg
- 1/4 teaspoon salt
- 70 grams of cane sugar (1/3 cup)
- 50 grams of yogurt (2 tablespoons)
- 30 grams of coconut oil (2 tablespoons)
- 40 grams of honey (2 tablespoons)
- 100 grams of oatmeal (1 cup)
- 80 grams of rice flour (1/2 cup)
- 1 teaspoon baking powder
Bake in a preheated 350°F (180°C) oven for 15 minutes.
Enjoy your meal!
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Claire Saffitz Makes The Best Oatmeal Cookies | Dessert Person
In this episode, Claire Saffitz makes the best oatmeal cookies. This is the Oat & Pecan Brittle Cookies recipe from Dessert Person. This chewy, butterscotchy oat cookie might not be the kind you can casually whip up on a whim. But, if you go through the steps to make it, like making the pecan brittle, grinding the oats, and browning the butter, you will be rewarded with hands-down the most delicious oat cookie you've ever tried. Somewhere between a lacy cookie and a chewy one, it's giant, buttery, and sweet-salty. Make them along with Claire and remember to keep some of the dough frozen so you're never more than 20 minutes away from a perfect warm cookie. Subscribe for more Dessert Person content from Claire!
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Oat and Pecan Brittle Cookies
Special Equipment:
Stand mixer
Food processor
Ingredients:
PECAN BRITTLE:
1 1/4 cups coarsely chopped pecans (5oz / 142g)
3/4 cups granulated sugar (5.3oz / 150g)
4 tablespoons unsalted butter (2 oz / 57g)
1/2 teaspoon baking soda
1/2 teaspoon Diamond Crystal kosher salt
COOKIES:
2 sticks unsalted butter (8 oz/ 227g), cut into tablespoons
1 1/3 cups all-purpose flour (6.1oz / 173g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
2 cups old-fashioned rolled oats, not quick-cooking (7 oz / 200g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1/2 cup granulated sugar (3.5 oz / 100g)
2 large eggs (3.5 oz / 100g) cold from refrigerator
1 tablespoon vanilla extract
Video Breakdown:
0:00 Start
0:21 Intro to Oat and Pecan Brittle Cookies
0:44 Show Intro / Animation
1:00 Oat and Pecan Brittle Cookies Recipe
1:38 Special Equipment / Ingredients
2:37 Toast Pecans / Make Brittle
6:57 Brown The Butter
8:41 Mix The Batter
15:23 Bake Cookies
16:07 Taste / Wrap
17:13 Rick Martinez
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Molasses Cookies
You'll love these soft homemade chewy molasses cookies! They're easy to make, richly-spiced, and a favorite for holiday cookie platters and all year round! If you’ve never had this classic cookie, they’re similar to gingerbread cookies in all the best ways! By the by, you can definitely use dark treacle in place of molasses if needed.
RECIPE:
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